6 Large Yams or use Sweet Potatoes.
1 & 1/2 stick butter
1 cup Brown Sugar
1 TSP Vanilla
1 TSP Sea Salt
1 Cup 1/2 & 1/2 cream
Wash potatoes & place in a large pot. Cover with water & cook until fork tender this will depend on the size of your potatoes. My yams were large & it took about 45 minutes of boiling to get to fork tender stage. Remove from water, drain & let cool. Once cool enough to handle remove their jackets & slice into the desired shapes & thickness that you wish.
In a large skillet melt 3/4 of a stick of butter & fry potato slices to get a nice brown crust. Remove potatoes from the skillet & place them in a large deep baking dish. Back in the skillet add remaining butter & the brown sugar, salt & vanilla. Cook & stir until sugar is melted & bubbling. Now whisk in the 1/2 & 1/2. Cook & whisk while bubbling about 8 minutes. Pour the mixture over potatoes. Let cool then freeze until needed OR pop into a 350 degree oven for 45 minutes. 1/2 through baking time spoon the sauce over the potatoes to give each one a nice salty caramel coating. If you freeze these let thaw in refrigerator then bake 350 degrees for about 1 hour coating potatoes, 1/2 an hour into the baking, with the sauce from the bottom of the pan to give each slice a nice coating of caramel goodness. ENJOY !